Determining which beer

[Jag75]

I'm on Bru'n Water . I'm looking for Hefeweizen and I cant find it . So what beer type should I select ?

 

[mabrungard]

While it would be nice to assume that all Hefe's should be brewed with just 'this' sort of water, that isn't really true. There is more latitude to it than that.

However, there is evidence of what seems to work well for particular styles. In the case of Hefeweizen, they are brewed in Bavaria and groundwater across much of that region is similar. That area is dominated by the limestone and dolomitic outwash from the Alps.

To cut to the chase, the water quality presented in the Munich water profile gives you insight as to what Bavarian water tends to be like. There isn't really much in it, but it is fairly alkaline. That is why the German practice of preboiling water and the use of saurergut (soured wort) is prevalent for brewing in the region. That alkalinity must be neutralized in order to successfully use their typical water. You might do the same if your water has high alkalinity and is fairly low in other ions. So I suggest that targeting similar ion levels shown for Mg, Na, SO4, and Cl is appropriate, but ignore the levels for Ca and HCO3. Let your mash pH guide what levels of Ca and HCO3 are in your water.

 

[Jag75]

While it would be nice to assume that all Hefe's should be brewed with just 'this' sort of water, that isn't really true. There is more latitude to it than that.

However, there is evidence of what seems to work well for particular styles. In the case of Hefeweizen, they are brewed in Bavaria and groundwater across much of that region is similar. That area is dominated by the limestone and dolomitic outwash from the Alps.

To cut to the chase, the water quality presented in the Munich water profile gives you insight as to what Bavarian water tends to be like. There isn't really much in it, but it is fairly alkaline. That is why the German practice of preboiling water and the use of saurergut (soured wort) is prevalent for brewing in the region. That alkalinity must be neutralized in order to successfully use their typical water. You might do the same if your water has high alkalinity and is fairly low in other ions. So I suggest that targeting similar ion levels shown for Mg, Na, SO4, and Cl is appropriate, but ignore the levels for Ca and HCO3. Let your mash pH guide what levels of Ca and HCO3 are in your water.

Thank you for quick reply . This is my water report .

 

[mabrungard]

Its not ideal as a starting point, but it can work. Some minor dilution with RO or distilled could help to soften the effects of that tap water. The main thing to be sure to address is the mashing pH.

 

[Jag75]

Yeah that's what I was afraid of. I made another post in a different section because I didn't know this one went through. Looks like I'll be going 100%RO water and adding minerals . Thank you Martin for the help

 

[mabrungard]

I don't think you need to go all RO, although it might be easier. It looks like 50 to 75 percent dilution could get you into a better range for a Hefe, but your tap water is still usable for some other styles.

 

[Jag75]

I don't think you need to go all RO, although it might be easier. It looks like 50 to 75 percent dilution could get you into a better range for a Hefe, but your tap water is still usable for some other styles.

When it comes to adding acids and minerals is it best to add as little as possible? I've read the priming sticky but I'm very new to water profiles and what acids do what and such. I like the Bru'n Water program because I just add things little by little and try and get the #'s as close as I can .

 

[mabrungard]

Starting low is the way to go since you can’t take ions out of a finished beer. However, you can test adding ions in a glass of beer to see if you think it makes an improvement.

 

[Smellyglove]

When it comes to adding acids and minerals is it best to add as little as possible? I've read the priming sticky but I'm very new to water profiles and what acids do what and such. I like the Bru'n Water program because I just add things little by little and try and get the #'s as close as I can .

Get a beer from the store, and add cacl and caso4 to it, straight into the beer. These are the two most comonly used salts to "tailor" a beer, it works to add them straight into a regular beer, to see what effect they have.

 

[Soulshine2]

I dont know what Bru'n Water is but Id "start " with a pilzener . simple grains , simple hops . nearly fool proof . almost everyone can/will drink it.

 

[Jag75]

I dont know what Bru'n Water is but Id "start " with a pilzener . simple grains , simple hops . nearly fool proof . almost everyone can/will drink

Bru'n Water is a program that helps you adjust water profiles for certain beers once you have your water checked. Good program I think. As of my recipe simple.

4# 2-row
6# white wheat
5oz Northern Brewer 60 min
Wyeast Weihenstephan